Breakfast

Vegan Sausage, Egg, and Cheese Breakfast Pizza

Vegan breakfast pizza served with a cup of coffee

Recently, my kids asked if I could veganize a breakfast their Grammy used to make them before we went vegan. Honestly, I had never eaten my mother in law’s breakfast pizza, so I had no idea what was on it. The kids claim it was sausage, egg, and cheese. I decided I wanted to add sausage gravy, veggie filled scramble, and cheese. We are going to give this recipe all of its points for taste, certainly not looks. It’s what’s inside that matters right…or how it taste more than how it looks? I mean I am all about drooling over beautiful food pics, don’t get me wrong. But with this one, I just want to cram this whole pizza in my mouth as fast as I can, so there is really no time to gaze upon it anyway. Feel free to add any veggies you like, add no veggies at all, double the fun with some vegan bacon crumbled on top, or use whatever vegan cheese you have on hand, or prefer. Its that easy! And thanks again Grammy for the inspiration! The kids are super fans of your breakfast pizza!

INGREDIENTS:

  • 2 cans crescent roll dough (make sure the ingredients are vegan)

  • 1 package vegan sausage (we used Lightlife brand)

  • 1/3 bottle Just Egg or 1/2 batch tofu scramble

  • 1/3 cups flour

  • 3 cups unsweetened plant based milk (we used almond)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • Optional add ins: diced onion, peppers, mushrooms, tomatoes

  • 1-2 cups vegan cheddar shreds (we prefer Follow Your Heart)

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INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Carefully roll out both tubes of crescent dough flat onto a parchment lined cookie sheet. Use your hands to press the seams together so that you have one giant rectangle of dough. Bake for about 10 minutes, or until the dough begins to brown and seems mostly cooked through. Remove from over and set aside.

  2. In a large skillet over medium heat, crumble and cook the sausage until cooked through. Lower the heat to med/low. Sprinkle the flour over the sausage and let it cook for about a minute. Whisk in the milk, salt, and pepper. Cook until the gravy has thickened, making sure to stir several times as it thickens. Remove from the heat.

  3. If you want veggies on your pizza, finely dice them, and add them to a large skillet over medium heat with a few teaspoons of vegan butter. Cook the veggies until they have softened. If using Just Egg, add 2/3 of a bottle over the veggies and allow the eggs to cook until done. If using tofu scramble, prepare the tofu according to the recipe, and add it to the veggies. Cook according recipe instructions.

  4. To prepare the pizza, evenly spread the sausage gravy over the baked crescent dough. Add the “egg” mixture over the gravy, and top with cheese. Place the pizza back into the hot oven and cook until the cheese has melted. ( I am not sure what brand of cheese I used with this recipe but it was not Follow Your Heart. It did not melt as well as some other brands we have tired, but still tasted good. My preference for store bought cheese that melts well is still Follow Your Heart)

  5. Slice to serve

If you like this recipe, try these:

Vegan Deluxe Biscuits and Gravy

Easy Tofu Quiche Cups

Tempeh Summer Grit Bowl

Vegan breakfast pizza in a baking pan

vegan sausage breakfast pizza

Vegan Cinnamon Rolls with Cream Cheese Icing

Vegan cinnamon rolls with cream cheese icing

I think a lot of people are intimidated by making yeast breads and rolls. These kinds of breads take a while to make, are some what time consuming, but 100% worth your effort. Cinnamon rolls fall under the category of yeast breads that take a while. This dough has to rise twice, so if you are craving a cinnamon roll when you wake up, just know its gonna be a while before you get to eat one. For this reason we often bake them the evening before, and wait to ice them until the next morning. They will reheat just fine. Vegan cinnamon rolls are easy to make, and do not even require a stand mixer. We personally like to mix some orange zest into the dough and icing but you don’t have to. We also make a vegan cream cheese icing for these vegan cinnamon rolls, because I will put cream cheese icing on anything and everything that i can. So if you have been looking for a basic, delicious, vegan cinnamon roll recipe, look no further. Also, this recipe makes a double batch, so you will be eating cinnamon rolls for days, and days, and days!!! See, this time the wait will totally be worth it!

INGREDIENTS:

  • 5 cups all purpose flour, divided

  • 1 teaspoon baking powder

  • 2 1/4 teaspoons active dry yeast

  • 1 teaspoon salt

  • 1/2 cup melted vegan butter

  • 2 cups almond or oat milk,

  • 1/2 cup sugar

  • optional 1/2-1 teaspoon orange zest

THE FILLING:

  • 3/4 cup vegan butter, softened

  • 3/4 cup brown sugar

  • 2 tablespoons cinnamon

  • 1/2 teaspoon vanilla extract

THE ICING:

  • 1/2 cup vegan cream cheese

  • 2 tablespoons vegan butter

  • 2 tablespoons almond or oat milk

  • 1 teaspoon vanilla extract

  • 1 cup powdered

  • optional, 1/2 teaspoon orange zest

INSTRUCTIONS:

  1. Heat milk in a microwave safe container to about 100-110 degrees. Any warmer and It will kill the yeast. It should feel warm but not scalding hot.

  2. In a large bowl mix the heated milk, butter and sugar. Sprinkle the yeast over the mixture and let it sit for a few minutes. (don’t stir it in, just sprinkle)

  3. Add 4 cups of the flour to the wet mixture, and mix until well combined. Cover the bowl in plastic wrap and allow the dough to double in size. This should take about an hour.

  4. Once the dough has doubled in size, add the last cup of flour, baking powder, and salt. If adding orange zest, add that now as well. Mix well until a soft dough has formed. Turn the dough out onto a clean, lightly floured surface. Lightly knead the dough, adding extra flour as needed until the dough is no longer sticky. The dough should be soft, but you should be able to handle it without it sticking to your hands.

  5. Roll the dough out into a rectangle that is about 18 inches by 12 inches, and 1/2 inch thick, give or take.

  6. Mix the softened butter, brown sugar, vanilla, and cinnamon together in a bowl. Spread the mixture evenly over the surface of the dough, leaving 1/2 inch around the edges free from the butter sugar mixture. This will allow the rolls to seal properly

  7. Roll the dough tightly, forming a log. Cut log into 12- 14 equal pieces. Place the cinnamon rolls into 2 buttered pie pans or round cake pans. Cover each pan in plastic wrap and allow the cinnamon rolls to rise for another half hour.

  8. Preheat oven to 350 degrees

  9. Once the cinnamon rolls have risen, place the pans on the middle oven rack and bake for 30-35 minutes.

  10. To make the icing, mix the cream cheese, butter, and milk until creamy and smooth. Add the vanilla and powdered sugar and stir until everything is well incorporated and smooth. Divide the icing and drizzle it over both pans of cinnamon rolls.

  11. Store left over cinnamon rolls in an airtight container at room temperature.

If you like this recipe, try these:

Vegan Angel Biscuits

Vegan Strawberry Pop-tarts

Easy Homemade Vegan Bagels

Vegan cinnamon rolls with cream cheese icing

Vegan cinnamon rolls cream cheese icing

Vegan Banana Walnut Bread

Vegan Banana Walnut Bread Sliced

People are often amazed when I serve them vegan baked goods and after the fact, mention they are vegan. Vegan baked goods can be every bit as good as non vegan if you know what you are doing, and most of the time nobody will ever even know the difference. This vegan banana bread doesn’t even use an egg replacer and comes out just as delicious as any “regular” banana bread I have ever had. You can mix in walnuts or replace them with chocolate chips, or any other nut or dried fruit you prefer. It’s moist, fluffy, just the right amount of sweet, and it is 100% vegan. This bread also will freeze well, so maybe whip up a double batch if you have a bunch of bananas that are on their way out. One loaf for now, one for later. Or one for you, and one to convince, and hopefully impress a non vegan friend or neighbor. Who knows, maybe all it would take is one convincing loaf of vegan banana bread to help them start to make some changes!

INGREDIENTS:

  • 1 cup all purpose white flour

  • 1 cup whole wheat flour

  • 3/4 cups brown sugar

  • 1/2 cup vegan butter, melted

  • 1 tablespoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 4 very ripe bananas

  • 3/4 cups chopped walnuts

  • 1/2 cup plant milk

  • 1 teaspoon vinegar

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Mash bananas in a medium sized bowl. Stir in the melted butter and vanilla extract.

  2. In a large bowl, mix both flours, sugar, salt, baking soda, and baking powder.

  3. Mix the vinegar with the milk and let it sit for a few minutes.

  4. Add the wet ingredients to the dry and stir until combined. Mix in the chopped nuts.

  5. Prepare a loaf pan by spraying with some oil or wiping oil inside the pan. Pour the batter into the pan and bake on the top rack for 45 - 55 minutes or until a toothpick inserted into the middle comes out clean.

  6. Allow bread to cool a bit before turning over onto a wire rack or plate to slice and serve.

If you like this recipe, try these:

Vegan Blueberry Crumble Muffins

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Classic Vegan Cranberry Scones

Vegan Banana Walnut Bread cooling

easy vegan banana walnut bread. No egg replacer required

Vegan Angel Biscuits

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My grandmother made biscuits 3 meals a day. They were farmers and biscuits or cornbread were really the only breads they ever had in the house. She also taught all of the kids and grandkids how to make biscuits when we were young. Over they years I have made some changes to the recipe because of our diet changes, but they are basically just like she made them , and I could make those biscuits in my sleep. SO, when I fist learned about an angel biscuit, I was instantly resistant! Who in the world makes southern biscuits with yeast!?!? For shame!! Yet, I bake so many yeast breads and was intrigued just enough, that when I had a few spare hours the other day, I decided to try and veganize an angel biscuit recipe I found in a magazine. I had seen recipes online and in cookbooks for years and just kept ignoring them. How stupid could I be. These biscuits are SO GOOD! They are so light and fluffy, like a pillowy, buttery cloud. I imagine this is where they get the name. Now, would I forsake my tried and true grandmothers biscuit recipe and replace it with vegan angel biscuits? Shut your mouth! I would never!! They are still one of my all time favorite foods, they are quick and easy and perfect. But these vegan angel biscuits are like a perfect marriage between a fluffy yeast roll and a biscuit. Something entirely different! They require more time than our regular vegan biscuits because they contain yeast and that means they need time to rise before baking. But let me assure you they are worth the wait. I guess the moral of this story is that I have never met a biscuit that I don’t like, no matter if they are my grandmothers recipe, or these cloud like yeasty vegan angel biscuits. I’m telling you, if you have never tried an angel biscuit, using one of my grandmothers favorite phrases, don’t knock it til you try it, y’all, because in this case you will surely be missing out.

INGREDIENTS:

  • 1/2 cup warm water (around 110 degrees) I just use hot tap water.

  • 2 1/2 teaspoons dry active yeast

  • 1 teaspoon sugar

  • 5 cups all purpose flour

  • 2 tablespoons sugar

  • 5 teaspoons baking powder

  • 2 teaspoons salt

  • 1 teaspoons baking soda

  • 3/4 cups vegan butter

  • 2 cups plant based milk

  • 2 teaspoons vinegar

  • 2 tablespoons melted butter

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  1. Add water, yeast, and 1 teaspoons of sugar to a bowl. Let them mixture sit for about 5 minutes. You will know its ready once the top is foamy or bubbly. If it does not appear to be foamy, you may have gotten the water too hot and killed the yeast. If thats the case, start over.

  2. Mix milk and vinegar and let it sit for five minutes.

  3. In a large bowl combine flour, salt, sugar, baking powder and baking soda. Add the butter, and using your hands or a pastry blender, cut the butter into the flour until it is crumbly.

  4. Add the yeast mixture and milk to the flour and stir just until everything is well incorporated. Cover the bowl with plastic wrap and pop it in the fridge for 2 hours, or up to 4 days. I like to start this dough at night so it is ready when I wake up, because I am far to impatient to wait the 2 hours in the morning.

  5. Once you are ready to use the dough preheat oven to 400 degrees. Turn dough out onto a clean and floured surface. It will be sticky so flour your hands as well. Pat the dough out into about a 1 inch thick circle. Cut biscuits with a 2 inch biscuit cutter or using the rim of a glass. Pat scrap dough back into a circle and cut remaining biscuits. You should be able to get about a dozen biscuits. Place biscuits touching in a 10-12 inch cast iron pan. If you do not have a cast iron, you can place them touching on a baking sheet that has been lined with parchment paper or a silicon baking mat.

  6. Brush the tops of the biscuits with melted butter then place on the top rack of your oven.

  7. Bake biscuits for about 20 minutes. You can poke a cake tester or tooth pick into one of the biscuits if you are not sure they are done on the inside. If they are browning too quickly, you can move them to the middle rack for the remainder of the bake.

  8. Allow biscuits to cool some before serving.

If you like this recipe, try these:

Fluffy Southern Vegan Biscuits

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Vegan Deluxe Biscuits and Gravy

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perfectly light and fluffy vegan angel biscuits. Yeast biscuits

Vegan Blueberry Crumble Muffins

Vegan Blueberry Crumble Muffins

Top of the muffin to ya (any Seinfeld fans out there) If I am being perfectly honest, the top of the muffin is all I really care about. Don’t get me wrong, I will eat the whole thing, stump included, but really just because I don’t want to be wasteful. I also only like crumble top muffins. I don’t think I have ordered a muffin from a bakery in years that did not have a crumble top, and sure haven’t baked any. We recently picked 16 lbs of organic blueberries ( I know…that is a lot of blueberries) so that we could freeze them and enjoy them throughout the summer. There are 6 of us so it actually won’t take that long to go through 16 lbs of any fruit. Needless to say I have been making all kinds of blueberry treats over the last couple of months, and knew I had to bake up a big batch of the only muffin I really love. Vegan blueberry crumble muffins! This recipe makes a dozen and half muffins. I really don’t see the point wasting my time mixing up half dozen muffins when I can use the same time and effort to make triple that number when they freeze so well. Just drop the extra in a freezer bag, and thaw and reheat them whenever you are in a muffin mood! Easy! If by some odd chance you don’t like blueberries or have a freezer full of strawberries or raspberries, feel free to use those. I’m not berry biased here. All berries are created equal! Just remember if you used frozen berries of any kind in this recipe, you need to thaw and pour off any liquid before using. Otherwise, frozen berries work just fine! So go bake yourself up a batch of crumbly, sweet, summer berry muffins, and devour them top to stump!

INGREDIENTS:

  • 3 cups all purpose flour

  • 1 cup sugar

  • 1 teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 tablespoon baking powder

  • 1/2 cup neutral tasting oil

  • 1 flax egg or powdered egg replacer

  • 2/3 cup milk

  • 2 teaspoons apple cider vinegar

  • 2 cups fresh blueberries or frozen blueberries thawed, and liquid drained

CRUMBLE:

  • 1 cup brown sugar

  • 1 cup flour

  • 1/2 cup cold vegan butter

  • 2 teaspoons cinnamon

  • pinch or nutmeg

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Combine dry ingredients for muffins in a large bowl. Add the blueberries and toss them around to coat them in flour. If you are using frozen blueberries, you can thaw them and drain the extra liquid off of them before using.

  2. Add the vinegar to the milk and let it sit for a few minutes to curdle. ( you are basically making buttermilk)

  3. Add the milk, egg replacer, vanilla, and oil to the dry ingredients, and stir the batter unit well combined. Just be careful not to smash all of the blueberries while stirring. If the muffin batter seems too thick, you can always add another splash of milk.

  4. In another bowl combine brown sugar, flour, cinnamon and nutmeg for the crumble. Add the butter and mix it in ( I use my hands) unit you have a crumbly consistency.

  5. This recipe will make about 18 standard sized muffins, or around a dozen jumbo muffins. Line muffin tin with liners and fill the the cups almost to the top, leaving little room for the crumble.

  6. Top each muffin with equal portions of the crumble.

  7. Bake muffins for 30-35 minutes or until a tooth pick poked in the center of a muffin comes out clean.

  8. Allow muffins to cool a bit before serving. Store in an airtight container at room temperature or in the freezer in a freezer bag for up to 3 months.

If you like this recipe, try these:

Vegan Blueberry Pancakes with Sweet Lemon Ricotta

Vegan Carrot Cake Biscuits with Maple Cashew Butter

Classic Vegan Cranberry Scone

Vegan Blueberry Crumble Muffins

vegan blueberry crumble muffins

Tempeh Summer Grit Bowl

A bowl of grits topped with tempeh, corn, tomatoes, and scallions.

I love grits and I especially love a grit bowl for breakfast, lunch or dinner. You can make so many variations of grit bowls, but my favorite is always tempeh with some assortment of fresh veggies. This grit bowl is savory, filling, fresh, and delicious. We added savory tempeh, broiled corn, fresh tomatoes, and onions, and mixed in some nutritional yeast to give the grits a cheesy kick. This vegan grit bowl is perfect any time of day, and one of our easy summertime go to meals.

INGREDIENTS:

  • 1 cup old fashioned dry grits

  • 4 cups water

  • 1 - 2 ears of corn

  • 1 tomato

  • 2 green onions

  • 1 - 2 avocados

  • 1 package tempeh

  • 3 tablespoons nutritional yeast

  • 1/4 cup coconut aminos (you can use soy sauce as well, but skip the extra salt if you do)

  • 1 teaspoon minced garlic

  • 2 teaspoons liquid smoke

  • 2 tablespoons maple syrup

  • 1 teaspoon smoked paprika

  • salt and pepper to taste

  • 1/3 cup chopped cilantro

COOKING INSTRUCTIONS:

  1. Cook grits according to package instructions.

  2. Turn oven on broil and place shucked and cleaned corn on a baking pan. Once the oven is hot and the coils are red, place the pan in the oven and let the corn cook a few minutes. You just want it to get some nice color on the corn. Carefully remove the pan and turn the ears of corn using some tongs. Place back in the oven and let the other side cook a few minutes. Allow the corn to cool before cutting it off the cob using a sharp knife. I like to prop the ear of corn in a bowl and cut down the cob. The bowl helps hold the corn and catches the kernels.

  3. While the grits are cooking, cut tempeh into cubes. Whisk aminos, maple syrup, liquid smoke, garlic, paprika in a shallow dish and add the tempeh. Toss to coat.

  4. Heat a large skillet over medium heat. Add the tempeh along with the marinade. Allow the tempeh to cook for about 5 - 7 minutes, turning each piece until each side is a little crisp and all of the liquid has been absorbed.

  5. Dice onions, tomatoes, and avocados.

  6. Mix in nutritional yeast with the cooked grits along with salt and pepper to taste.

  7. Assemble bowls by adding a few scoops of grits. Top the grits with the tempeh, corn, tomatoes, onion, and avocados. Garnish with cilantro.

Serves 4.

If you liked this recipe, then try these:

Southern Tofu Scallops and Grits

Vegan Fried Cheese Grits

Tofu or Seitan Marengo with Lemon Polenta

A bowl of grits topped with tempeh, corn, tomatoes, and scallions.

This tempeh grit bowl is savory, filling, fresh, and delicious.

Vegan Blueberry Pancakes with Sweet Lemon Ricotta

Have I mentioned how much I love summer! It yields all of my favorite fruits, and picking our own makes me feel so much more accomplished! Every year in May we drive 45 minutes north to a local organic blueberry farm and we pick blueberries until we can no longer stand the heat. We live in Florida, so by May the temps are easily already into the 90s. This means we maybe can last an hour tops before everyone is melting and miserable. The heat, and bugs are well worth the reward, though. Affordable, beautiful, organic blueberries, pound and pounds of them. I have 4 kids, so thats a lot of hands for picking! So instead of just making the obvious but favorite blueberry pancake this weekend, I decided to step up my game, and made these beautiful and delicious vegan lemon blueberry compote pancakes with sweet lemon ricotta! I am always looking for recipes to pile sweet tofu ricotta on top of, and these pancakes were the perfect fit. They were such a hit that I have a feeling we will be eating these all summer! I mean after all, we have 16 lbs of blueberries to get through!!!

Have I mentioned how much I love summer! It yields all of my favorite fruits, and picking our own makes me feel so much more accomplished! Every year in May we drive 45 minutes north to a local organic blueberry farm and we pick blueberries until we can no longer stand the heat. We live in Florida, so by May the temps are easily already into the 90s. This means we maybe can last an hour tops before everyone is melting and miserable. The heat, and bugs are well worth the reward, though. Affordable, beautiful, organic blueberries, pound and pounds of them. I have 4 kids, so thats a lot of hands for picking! So instead of just making the obvious but favorite blueberry pancake this weekend, I decided to step up my game, and made these beautiful and delicious vegan lemon blueberry compote pancakes with sweet lemon ricotta! I am always looking for recipes to pile sweet tofu ricotta on top of, and these pancakes were the perfect fit. They were such a hit that I have a feeling we will be eating these all summer! I mean after all, we have 16 lbs of blueberries to get through!!!

INGREDIENTS:

  • 2 1/2 cups all purpose flour

  • 4 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 1/2 cups plant based milk

  • 2 tablespoons melted vegan butter

  • zest from 1 lemon

  • 3/4 cups fresh or thawed frozen blueberries

Lemon Ricottta:

  • 1 block firm tofu

  • 1/4 cup maple syrup, or a few tablespoons agave

  • Juice from 1 lemon

  • zest from 1 lemon

Blueberry Compote:

  • 1 and 1/2 cups fresh or frozen blueberries

  • 1/2 cups refined sugar

COOKING INSTRUCTIONS:

  1. For the compote: place blueberries and sugar in a medium sauce pan over medium. Mash up the blueberries some using the back of a spoon. Allow the berries to come to a simmer. Let them continue to simmer for about 20 minutes, stirring occasionally and allowing the liquid to reduce. After 20 minutes turn off the stove and let the berries cool in the pot.

  2. For the pancakes: Whisk all dry ingredients in a large bowl.

  3. Add in the melted butter, plant based milk, vanilla, and stir well.

  4. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time. Sprinkle 4-5 blueberries on top of each pancakes. This works better than mixing them into the batter because they like to sink to the bottom.

  5. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  6. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

  7. For the ricotta: Drain the tofu, and break it into a few pieces. Add it along with the sweetener, lemon juice, and zest to a high speed blender or food processor, and blend until creamy and smooth.

  8. To serve, stack 3 or 4 pancakes and top with blueberry compote, lemon tofu ricotta, and extra lemon zest if you like.

Serves 4 - 6.

If you like this recipe, try these:

Vegan Orange Creamsicle Pancakes

Vegan Banana Pudding Pancakes

Vegan Samoa Pancakes

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Vegan Carrot Cake Biscuits with Maple Cashew Butter

Who says you can’t have cake for breakfast, or something pretty close. Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread. So mix the two together, and you have absolute breakfast perfection! These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter! These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

Who says you can’t have cake for breakfast, or something pretty close. Carrot cake is one of my favorite cake flavors and biscuits are hands down my favoite bread. So mix the two together, and you have absolute breakfast perfection! These vegan carrot cake biscuits are light and fluffy, packed full of healthy carrots and walnuts. They are just the right amount of sweet and even better topped with our quick and easy Maple Cinnamon Cashew Butter! These little beauties also make a tasty dessert or late afternoon snack. But is there ever a wrong time to eat a biscuit? I don’t think so!

INGREDIENTS:

  • 4 cups all purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup granulated sugar

  • 1/2 cup plant based milk

  • 1 teaspoon vinegar

  • 2 cups grated carrots

  • 1/2 cup chopped walnuts, or raisins

  • 1/4 cup vegan butter

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1 teaspoon vanilla extract

Maple Cinnamon Cashew Butter:

  • 3/4 cups cashews

  • 2 tablespoons maple syrup

  • 2 tablepsoons coconut oil

  • 1 to 2 teaspoons cinnamon

  • pinch of salt

INSTRUCTIONS:

Preheat oven to 450 degrees.

  1. In a large bowl, combine flour, baking powder, salt, and sugar. Whisk well.

  2. Add the butter to the bowl and using your hands, break up the butter into rice size pieces, mixing it into the flour.

  3. Mix the grated carrots and nuts into the flour mixture.

  4. Add the 1 teaspoon of vinegar to a glass then pour the milk over it. Let It sit for a few minutes until the milk begins to curdle. (you are basically making butter milk)

  5. Pour the milk into the bowl of flour and gently mix, using your hands. You just want to get the milk and flour incorporated into a dough. You do not want to over mix. The less you work the dough, the lighter and fluffier the biscuits will be. If they dough still seems a little dry, you can add another splash or two of milk. If it seems too wet, just sprinkle will some extra flour. Biscuits are forgiving and easy in this way.

  6. Turn the dough onto a floured surface and pat it out into a 3/4 to 1 inch thick oval. Cut biscuits using a biscuit cutter or the rim of a glass.

  7. Place biscuits on a parchment lined baking sheet and bake on the top rack of the oven for 10-12 minutes. The biscuits should begin to brown on the tops.

  8. Allow the biscuits to cool for a minute before serving or serve at room temperature. Store leftovers in sealed bag or airtight container at room temperature. These biscuits also freeze well. Just pop them in a freezer bag and thaw to serve.

  9. Maple Cinnamon Cashew Butter: Cover cashews in water in a microwave safe container. Microwave on high for 3 minutes. Drain and rinse cashews. If you do not have a microwave, you can soak the cashews in hot water for about an hour.

  10. Place cashews in a high speed blender or food processor along with the remaining ingredients and process until smooth. You can use as is, on fresh baked biscuits, then store leftovers in an airtight container in the fridge. The butter will firm up once cold.

Yields about 10 - 12 biscuits depending on the size of cutter you use.

If you like this recipe, try these:

Fluffy Vegan Southern Biscuits

Classic Vegan Cranberry Scone

Spiced Apple and Pecan Stuffed Challah

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Vegan Maple Bacon Yeast Donuts

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INGREDIENTS:

The Donuts

  • 4 cups all purpose flour

  • 3/4 cups aquafaba

  • 1/2 cup plus 2 tablespoons melted vegan butter

  • 1/4 cup sugar

  • 2 and 1/4 teaspoon dry active yeast

  • 1 cup plus 2 tablespoons plant based milk

  • 1/2 teaspoon salt

  • 2-3 cups of oil for frying, I use grapeseed or peanut oil, but you could use whatever oil you normally fry with

The Glaze

  • 1 1/2 cups powdered sugar

  • 1/4 cup maple syrup

  • 1 teaspoon vanilla extract

  • a few splashes of plant based milk

  • Vegan coconut bacon

COOKING INSTRUCTIONS: 

  1. Heat milk in microwave for 30 - 45 seconds. You want it warm, but not boiling hot.

  2. Add the warm milk, yeast, and sugar to the bowl of your stand mixer. If you do not have a stand mixer, add the contents to a large bowl. Let sit for 5 minutes to activate the yeast.

  3. After 5 minutes add the aquafaba, and melted butter to the mix. Next add the flour, and salt, and mix for 5 minutes on medium speed if using the stand mixer. If not using a stand mixer, then mix the ingredients together well in a bowl, then transfer to a floured counter top, and kneed the dough by hand for 5 minutes. The consistency of the dough should be soft, but not sticky.

  4. After the dough has been kneaded, place it in a lightly greased bowl and cover with plastic wrap. Pop it in the oven. You are NOT turning the oven on, just leaving it there to rise. If your oven has a dough proof setting you can turn that on. Leave dough to rise for one hour, or until it has doubled in size.

  5. Once the dough has finished rising, transfer to a lightly floured countertop. I like to divide the dough in half and work it in two batches. It makes it easier to roll out. Roll out one half of the dough to about 1/4 inch thick. Using a 3 inch circle biscuit or cookie cutter (or donut cutter if you have one) begin cutting circles. You will need to find something small to cut the center out with. We used the lid to our vanilla extract. Roll back out the scrap dough and continue cutting. Repeat with other half of dough. You should have a total of 2 dozen donuts.

  6. Place donuts on cookies sheets, and let rest for about 15 - 20 minutes. They will become bigger as they rest.

  7. While they are resting, heat 2 - 3 inches of oil in a deep skillet or medium sized pot.

  8. Once oil is hot, begin adding the donuts to the oil, 2 or 3 at a time. Fry the donuts for about one minute on each side. If you don't have enough oil in the pan, and they are hitting the bottom, they will easily burn. So make sure to use enough oil!

  9. Allow donuts to cool on a wire cooling rack, placed on top of a paper-towel-lined cookie sheet.

  10. Once all donuts are done frying, mix all of the ingredients for the glaze. If you find the glaze too thick, you can always thin it with some more milk.

  11. Dip one side of the donut in the glaze and place back on the wire rack to allow the excess glaze to drip off. Sprinkle with coconut bacon while glaze is still wet

  12. It will only take a few minutes for the glaze to set, and for you to be stuffing your face with delicious glazed donut perfection!

Yields two dozen donuts

If you like this recipe, try these:

Vegan Glazed Yeast Donuts

Vegan Jelly Filled Donuts

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Apricot Jam

Apricot jam is as easy as chopping dried fruit, mixing it with sugar and water, and heating it until it has tuned to jam! It is always cheaper than buying it already made and only takes about half an hour. I love apricot jam in hamantaschen cookies, on toast, or as a cake filling. It also works well to sweeten sauces when making things like stir fry, and makes a great addition to a vegan cheese board. With so many uses, and with it taking so little time to whip up a batch of this deliciously easy jam, what are you waiting for?

Apricot jam is as easy as chopping dried fruit, mixing it with sugar and water, and heating it until it has tuned to jam! It is always cheaper than buying it already made and only takes about half an hour. I love apricot jam in hamantaschen cookies, on toast, or as a cake filling. It also works well to sweeten sauces when making things like stir fry, and makes a great addition to a vegan cheese board. With so many uses, and with it taking so little time to whip up a batch of this deliciously easy jam, what are you waiting for?

INGREDIETS:

  • 1 cup dried apricots, chopped

  • 1 cup sugar

  • 2 cups water

  • 1 tablespoon lemon juice

  • pinch of salt

INSTRUCTION:

  1. Chop the apricots as finely as you can get them with a good, sharp knife.

  2. Add the apricots, and remaining ingredients to a medium sized sauce pan over medium heat.

  3. Once the water begins to simmer, reduce the heat to low.

  4. Allow the mixture to simmer for around 30 minutes, stirring regularly. The Apricots will begin to break down, the liquid will cook out, and you should begin to get a thick, and sticky jam that will stick to the back of a spoon without sliding off.

  5. Once the jam thickened, transfer to a mason jar and store in the fridge for several weeks.

The Jax Biscuit Sandwich

Just outside of our neighborhood is the best vegan breakfast and lunch spot in our city! It is our family’s go to spot for an always quick and delicious meal. One of my most favorite menu items is something called the Blisscuit! It is an herb biscuit topped with vegan egg salad, sauerkraut, and avocado. So naturally for all y’all that are not in Jacksonville FL and who can not visit the infamous,  Southern Roots , we decided to create our own version of this delicious bite with a few changes. We used our  fluffy southern biscuit recipe,   tofu egg salad , and quick  dill sauerkraut  to create what we call the Jax Biscuit Sandwich! And although we think ours is pretty darn good, and you should definitely make yourself one or five, if you ever find yourself in our river city, go by and try the real deal! You won’t be disappointed!

Just outside of our neighborhood is the best vegan breakfast and lunch spot in our city! It is our family’s go to spot for an always quick and delicious meal. One of my most favorite menu items is something called the Blisscuit! It is an herb biscuit topped with vegan egg salad, sauerkraut, and avocado. So naturally for all y’all that are not in Jacksonville FL and who can not visit the infamous, Southern Roots, we decided to create our own version of this delicious bite with a few changes. We used our fluffy southern biscuit recipe, tofu egg salad, and quick dill sauerkraut to create what we call the Jax Biscuit Sandwich! And although we think ours is pretty darn good, and you should definitely make yourself one or five, if you ever find yourself in our river city, go by and try the real deal! You won’t be disappointed!

Ingredtiens:

Vegan Tofu Egg Salad:

  • 1 cube extra firm organic tofu

  • 1 teaspoons turmeric

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 3 tablespoon diced pickles (plus a teaspoon of pickle juice)

  • 1/4 cup vegan mayo

  • 1 tablespoon yellow mustard (optional)

  • salt and pepper to taste

Instructions:

  1. Drain tofu and wrap in a clean kitchen towel or a few paper towels. Place a few cookbooks or a heavy pan on top and let sit for 10 - 15 minutes to press out the excess liquid from the tofu.

  2. Crumble tofu into a medium sized bowl using your hands or a fork. Mix in the remaining egg salad ingredients along with the tofu, and mix well. Adjust seasoning to taste.

  3. Cut biscuits in half and add a scoop of tofu egg salad, sauerkraut, and a few slices of avocado.

  4. Eat and be happy!

If you liked this recipe, try these:

Brown Bag “Chicken” Fried Seitan Biscuit

Vegan Deluxe Biscuits and Gravy

Vegan Banana Pudding Pancakes

If you are even remotely southern, you have probably had classic banana pudding in your lifetime. Sweet vanilla pudding, sliced bananas, vanilla wafter cookies, topped with the most perfect, light and fluffy, golden brown peeked meringue! It’s a work of art and a thing of beauty. I dream about banana pudding at night. So what is one to do when they can’t wait for dessert? You turn your favorite dessert into breakfast, obviously! So may I introduce you to the vegan banana pudding pancakes! Perfectly fluffy pancakes, vanilla pudding, bananas, crushed vegan vanilla wafers. and sweet aquafaba meringue! I can not think of a better way to start my day than with these pancakes!

If you are even remotely southern, you have probably had classic banana pudding in your lifetime. Sweet vanilla pudding, sliced bananas, vanilla wafter cookies, topped with the most perfect, light and fluffy, golden brown peeked meringue! It’s a work of art and a thing of beauty. I dream about banana pudding at night. So what is one to do when they can’t wait for dessert? You turn your favorite dessert into breakfast, obviously! So may I introduce you to the vegan banana pudding pancakes! Perfectly fluffy pancakes, vanilla pudding, bananas, crushed vegan vanilla wafers. and sweet aquafaba meringue! I can not think of a better way to start my day than with these pancakes!

INGREDIENTS:

For the pudding:

  • 3 1/2 cups diary free milk ( we used almond)

  • 1/4 cup tapioca or corn starch

  • 3/4 cups sugar

  • 1 teaspoon vanilla extract

  • pinch of salt

For the Pancakes:

  • 2 1/2 cups all purpose flour

  • 4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanila extract

  • 2 tablespoons melted butter

  • 2 tablespoons sugar

  • 2 1/2 cups non dairy milk

Instructions:

  1. Prepare the aquafaba meringue according to instructions and set aside

  2. Add the ingredients for the pudding to a medium/large sized pot. Whisk in the starch so there are no lumps, and heat the mixture over medium heat. Continue to stir the mixture for about 5 minutes or until it has thickened to thin pudding consistency. You don’t want the pudding too thick because you want to be able to drizzle it over the pancakes. Once pudding has thickened, remove from stove top and set aside.

  3. Whisk dry pancake ingredients together. Add in the wet ingredients and mix until there are no lumps.

  4. Heat a large skillet or griddle over medium heat. Add a teaspoon of butter or some spray oil to the pan. Once the pan is nice and hot, scoop out pancake batter using a 1/4 cup measuring cup. Do not over crowed the pan. When tiny bubbles form and pop in the batter, the pancakes are ready to flip. If you notice the pancakes are too dark or beginning to burn, reduce the heat on your stove. Repeat with remaining pancake batter.

  5. On a baking sheet, make stacks of pancakes 3-4 high. If you want you can spread a little pudding between each pancake in the stack. I think it makes them extra yummy, but you can also just wait and drizzle it on at the end. Scoop a large dollop of sweet aquafaba whip on top of each stack. Set oven to broil. Once the coils are red in the oven, place the pan inside and DO NOT TAKE YOUR EYES OFF OF THE PANCAKES FOR EVEN A SECOND!!!! You just want the meringue to brown at the peeks. it will go from beautiful golden brown, to inedible black char in a matter of seconds, so once the aquafaba has started to brown, remove the pan from the oven.

  6. Using a spatula, transfer pancakes to a plate. Drizzle each pancake stack with vanilla pudding, and top with sliced bananas and crushed cookies.

Serves 4-6

If you like this recipe, try these:

Orange Creamsicle Pancakes

Chocolate, Caramel, Coconut Pancakes ( The Samoas)

Apple Cinnamon Pancakes with Candied Pecans

Vegan Deluxe Biscuits and Gravy

One of our favorite places to eat in Boone NC serves the best vegetarian biscuits and gravy! Mushroom gravy, cheese, tomatoes and onions on top. The combination of the hot gravy, melted cheese, and cold fresh veggies on top is just about perfect. So naturally I set out to create a vegan version of creative spin on a southern staple. Don’t get me wrong, I still love a traditional plate of biscuits and “sausage” gravy, but this version is actually my go to!! So if you love biscuits and gravy ( and if you don’t, please explain this to me, I’m truly confused) then give this version try! It might become your favorite version as well. And if you are ever in Boone NC, stop by the Hobnob!! They know what they are doing there!

One of our favorite places to eat in Boone NC serves the best vegetarian biscuits and gravy! Mushroom gravy, cheese, tomatoes and onions on top. The combination of the hot gravy, melted cheese, and cold fresh veggies on top is just about perfect. So naturally I set out to create a vegan version of creative spin on a southern staple. Don’t get me wrong, I still love a traditional plate of biscuits and “sausage” gravy, but this version is actually my go to!! So if you love biscuits and gravy ( and if you don’t, please explain this to me, I’m truly confused) then give this version try! It might become your favorite version as well. And if you are ever in Boone NC, stop by the Hobnob!! They know what they are doing there!

Ingredients:

  • 1 batch Fluffy Southern Biscuits

  • 3 cups diced mushrooms

  • 1 small onion

  • 2 teaspoons vegan butter

  • 2 cups water

  • 2 teaspoons low sodium Better Than Bouillon

  • 1 teaspoon minced garlic

  • 4 tablespoons flour

  • 1 tablespoons tomato paste

  • 1 teaspoon dried thyme

  • pepper to taste

  • optional toppings:

  • diced tomatoes

  • vegan cheddar shreds

  • diced green onions

Instructions:

  1. Bake biscuits according to recipe

  2. In a medium sized skillet, melt 2 teaspoons of butter. Add the onion, garlic, and mushrooms and allow to cook until onions are translucent.

  3. Sprinkle the flour on top of the veggies and let cook for about a minute.

  4. Whisk togher the water, better than bouillon, and tomato paste and pour into pan.

  5. Add the spices and continue whisking until the gravy begins to thicken.

  6. Once gravy has thickened, allow to simmer for a few minutes.

  7. If adding cheddar shreds, place biscuits in an iron skillet or casserole dish. Cover in gravy and sprinkle with cheese. Turn oven to broil and leave the pan in the oven just long enough for the cheese to melt and get bubbly. Do not take your eyes off the biscuits while they are in the oven. They will burn VERY QUICKLY while on broil if you do not watch them.

  8. Once cheese is melted, remove biscuits from the oven, and sprinkle with diced onions and tomatoes to serve.

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Vegan Chocolate, Coconut, Caramel Pancakes (The Samoas)

Once again when Girl Scout cookie season is in full swing, I am left craving my favorite cookie from days of old. Although the Girl Scouts do offer some delicious vegan cookie options, none hold a candle in my opinion to the gooey, coconutty, chocolatey, Samoa! Naturally we needed to think outside the box and get creative, so we took all that goodness and turned it into a pancake! Don’t worry, if you feel guilty eating these for breakfast, just make them for dessert or brunch. These vegan Samoa pancakes are a thing of beauty and really do help take your mind off of the legendary forbidden cookie. And if you haven’t tried some of the Girl Scouts vegan cookies, give them a whirl, they really are good. I mean, I will never turn down a thin mint!

Once again when Girl Scout cookie season is in full swing, I am left craving my favorite cookie from days of old. Although the Girl Scouts do offer some delicious vegan cookie options, none hold a candle in my opinion to the gooey, coconutty, chocolatey, Samoa! Naturally we needed to think outside the box and get creative, so we took all that goodness and turned it into a pancake! Don’t worry, if you feel guilty eating these for breakfast, just make them for dessert or brunch. These vegan Samoa pancakes are a thing of beauty and really do help take your mind off of the legendary forbidden cookie. And if you haven’t tried some of the Girl Scouts vegan cookies, give them a whirl, they really are good. I mean, I will never turn down a thin mint!

INGREDIENTS:

  • 1 1/4 cups all purpose flour

  • 2 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1 1/4 cup plant based milk

  • 1 tablespoon melted vegan butter

  • 1 cup vegan chocolate chips or chopped dark chocolate, divided in half

  • 2 teaspoons coconut oil, or vegan butter for the chocolate sauce

  • 1/2 cup shredded coconut, toasted

Sweet Aquafaba Whip: (you could also use canned vegan whip cream)

  • liquid from 1 can of chickpeas

  • 3/4 cups sugar

  • 1/3 teaspoon cream of tarter

Easy Vegan No Cook Caramel:

  • 1/2 cup dried dates

  • 1/4 cup canned coconut cream

  • 1/3 cup maple syrup

  • pinch of salt

  • 1/4 teaspoon vanilla extract

COOKING INSTRUCTIONS:

  1. For the Sweet Aquafaba whip: Add sugar and chickpea liquid to a microwave safe container. Microwave for thirty seconds at a time, stirring each time until the sugar is dissolved. Add all of the ingredients to a stand mixer and mix for about 10 minutes until stiff peaks form and the whip is glossy. You can also do this in a large bowl with an electric hand mixer. It takes a good bit longer for aquafaba whip cream than it does basic aquafaba because of the sugar. Trust me when I say it’s worth the effort. It is like a marshmallowy/whip creamy perfect cloud of magic. I highly suggest trying a batch. You may never go back to coconut whip cream!

  2. For the Caramel: Add the ingredients for the caramel to a food processor or blender. You may have trouble getting it to process in your blender because it is a small volume of ingredients. If you do not have a food processor, I suggest doubling the ingredients so you have enough volume that your blender will break it down. Let’s be real, I’m sure you can find plenty of ways to use up the extra! Store caramel in the fridge 1 - 2 weeks.

  3. For the Pancakes: Whisk all dry ingredients in a large bowl.

  4. Add in the melted butter, plant based milk, vanilla, and stir well.

  5. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time. Sprinkle each pancake with some of the chocolate chips or chopped chocolate. You will only use half of the chocolate for pancakes.

  6. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  7. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

  8. Take the other half of the chocolate that you reserved, along with the teaspoons of coconut oil or vegan butter in a microwave safe bowl, and microwave for 30 seconds. Stir well and repeat microwaving at 30 second intervals time until chocolate has melted.

  9. Add coconut to a skillet and heat over medium heat, stirring continuously until the coconut begins to brown. Remove coconut from the pan once it is toasted.

  10. Stack 3 - 4 pancakes on a plate, topping with sweet aquafaba whip and coconut. Drizzle with chocolate sauce and camel to serve.

Serves 3 - 4. but the pancake batter can be easily doubled!

If you like this recipe, you might also like these!

Orange Creamsicle Pancakes

Cinnamon Apple Vegan Pancakes

Vegan Chocolate Caramel Coconut Smoothie (The Samoa)

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Easy Homemade Vegan Bagels

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Warm, chewy on the outside, soft on the inside, fresh, homemade bagels! Yes, Yes, and YES! Seriously, y'all, fresh homemade bagels are so easy to make, plus you get to top them with whatever you want! Bagels freeze really well, so make yourself a double batch on the weekend, and next week’s breakfast just got a lot easier, and a whole lot more tasty! If you don’t believe me, I have left photo proof of our two year old digging into a fresh everything bagel that she slyly snatched as we were trying to photograph them. I mean she just did the thing the rest of us wanted to do. But who can blame her. They are that good! And if y’all can’t do gluten, don’t worry! Our friends over at Not That Kind of Vegan took this recipe and turned it gluten free, so go check out their recipe !! Now everyone can have their bagel and eat it too!!

Ingredients:

  • 4 cups all purpose flour

  • 1 tablespoon dry active yeast

  • 1 and 1/2 cups warm water

  • 1 tablespoon white sugar

  • 3 teaspoons salt

  • optional toppings: everything bagel seasoning, sesame seeds, salt, poppy seeds, shredded cheese, or anything else you can think of!

Boiling liquid:

  • Enough water to fill a large pot

  • 2 teaspoons baking soda

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Instructions:

  1. In a large bowl add water, yeast, and 1 tablespoon of sugar. You want the water warm but not too hot. It needs to be around 100 degrees. Much hotter and it will kill the yeast. I just use hot water from the tap. Let the mixture sit for about 10 minutes until it is nice and foamy.

  2. Add the yeast mixture along with the remaining ingredients to a stand mixer. You can either use the paddle attachment to get everything mixed up, or mix it by hand before attaching the dough hook. Allow the dough to knead on medium speed for about 10 minutes. It needs to knead for this long! I promise. If you do not have a stand mixer then you can mix the ingredients by hand and knead for about 15 minutes. Baking and a workout at the same time! Heck yes! Look at you burning those bagel calories before you even eat one!

  3. Pull off a piece of dough and stretch it. You want it to make a “windowpane” that you can see through, but does not rip. That’s when you are done kneading!

  4. Place dough in large bowl and cover with plastic wrap or a damp kitchen towel. Allow dough to rise for about an hour. It will grow but not quite double in size.

  5. Once dough has risen, divide into 8 equal pieces. Form a ball with each piece and poke a hole in the middle using your finger. Stretch the ring of dough out a bit and place on a parchment lined baking sheet.

  6. Preheat your oven to 375 degrees.

  7. Bring a large pot of water to a boil. Once boiling, add 2 teaspoons of baking soda. Add 1 or 2 bagels at a time and allow to boil on each side for about 45 seconds. Remove the bagel from the water and place back on the parchment lined baking sheet.

  8. Sprinkle bagel with desired toppings while the bagel are still wet and the toppings will stick.

  9. Bake bagels for 25 - 30 minutes. You can brush the bagels with a 1/2 cup whipped aquafaba mixed with 2 tablespoons of maple syrup, or melted vegan butter. This just helps the bagels brown. You do not have to brush them with anything.

  10. Allow bagels to cool on a the baking pan before storing in an airtight container at room temperature.

  11. Serve with vegan cream cheese, carrot lox, or even our delicious vegan egg salad

You can freeze the bagels for up to a few months. You can also split the dough into 16 pieces if you want smaller bagels.

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Vegan Chocolate Caramel and Coconut Smoothie (The Samoa)

Raise your hand if you have ever had a Samoa Girl Scout cookie. If you have, you probably know what all the hype is about. Gooey Caramel, Chocolate, and toasted coconut perfection. Sadly, Samoas are not one of the Girls Scout’s vegan cookie offerings. No worries, Y’all! I think I have just the thing for you! This smoothie is far healthier than a cookie, but taste just as good in my opinion. It has it all!! Chocolate, coconut, and caramel all blended up creamy smooth and so delicious. What it doesn't have is refined sugar, and 100% less guilt than a cookie! Also you can have this for breakfast and not spend your day drowning in regret! WIN WIN WIN! Oh, and the caramel sauce is raw and you will probably find 100 different ways to use it, too! So don’t worry the leftovers, you will thank me later when you are dipping an apple into it ,and again not feeling one ounce of remorse! So blend yourself up a Vegan Samoa Smoothie and walk right past that cookie table those adorable girls have set up in front of your local grocery store, never looking back (OR run back and grab a box of the some of their vegan cookies because after all they are adorable, and its super hard to say no!)

Raise your hand if you have ever had a Samoa Girl Scout cookie. If you have, you probably know what all the hype is about. Gooey Caramel, Chocolate, and toasted coconut perfection. Sadly, Samoas are not one of the Girls Scout’s vegan cookie offerings. No worries, Y’all! I think I have just the thing for you! This smoothie is far healthier than a cookie, but taste just as good in my opinion. It has it all!! Chocolate, coconut, and caramel all blended up creamy smooth and so delicious. What it doesn't have is refined sugar, and 100% less guilt than a cookie! Also you can have this for breakfast and not spend your day drowning in regret! WIN WIN WIN! Oh, and the caramel sauce is raw and you will probably find 100 different ways to use it, too! So don’t worry the leftovers, you will thank me later when you are dipping an apple into it ,and again not feeling one ounce of remorse! So blend yourself up a Vegan Samoa Smoothie and walk right past that cookie table those adorable girls have set up in front of your local grocery store, never looking back (OR run back and grab a box of the some of their vegan cookies because after all they are adorable, and its super hard to say no!)

Ingredients:

  • 2 frozen bananas

  • 1/4 cup dark chocolate cocoa powder

  • 1 and 1/2 cups coconut or almond milk

  • 2 cups ice ( you can use less if you don’t like a super thick smoothie)

  • 1/4 cup shredded unsweetened coconut

  • A handful of spinach (I keep a bag in the freezer for shakes and smoothies)

Easy Vegan No Cook Caramel:

  • 1/2 cup dried dates

  • 1/4 cup canned coconut cream

  • 1/3 cup maple syrup

  • pinch of salt

  • 1/4 teaspoon vanilla extract

Instructions:

  1. Peel and freeze 2 bananas. If you do no have a high speed blender like a Vitamix or Ninja, then I suggest slicing the bananas before freezing. A regular blender may have trouble breaking down a whole frozen banana. We normally just toss our bananas that are on the verge of going bad into the freezer so we do not waste them, and so we have them on hand for smoothies and nice cream.

  2. Add the ingredients for the caramel to a food processor or blender. You may have trouble getting it to process in your blender because it is a small volume of ingredients. If you do not have a food processor I suggest doubling the ingredients so you have enough volume that your blender will break it down. Lets be real, I’m sure you can find plenty of ways to use up the extra!! Store caramel in the fridge 1-2 weeks

  3. Toss frozen bananas and remaining shake ingredients into you blender. I have mentioned in other smoothie recipes that I keep bags of mixed greens or spinach in my freezer just for smoothies. It helps make the smoothie nice and cold, and my greens don’t go bad before I can use them! Blend on high until everything is nice and smooth.

  4. To serve, pour smoothies into glasses, top with more shredded coconut (I like to toast mine if I have time) and drizzle with caramel sauce!

makes 2 large smoothies

If you liked this recipe, try these:

Chocolate Peanut Butter Smoothie, The Run-DMC

Orange Creamsicle Smoothie

Sweet Potato Pie Smoothie

Chocolate Coconut Caramel Samoa Pancakes

Lavender Vanilla Vegan Coffee Creamer

Once the weather starts getting a little warm, I abandon all affection for wintery, spicy recipes, and quickly move into craving light, springy food and drink. This includes all things lavender, and lavender coffee drinks are no exception. If you have never had a lavender latte or other lavender flavored drink, I can not urge you enough to give it a try. They are light and fragrant, and this recipe is just sweet enough without being over powering. You can find dried culinary lavender at many grocery stores, allowing you to get your lavender coffee fix quickly, and affordably while you patiently wait on spring!

Once the weather starts getting a little warm, I abandon all affection for wintery, spicy recipes, and quickly move into craving light, springy food and drink. This includes all things lavender, and lavender coffee drinks are no exception. If you have never had a lavender latte or other lavender flavored drink, I can not urge you enough to give it a try. They are light and fragrant, and this recipe is just sweet enough without being over powering. You can find dried culinary lavender at many grocery stores, allowing you to get your lavender coffee fix quickly, and affordably while you patiently wait on spring!

Ingredients:

  • 1/2 cup cashews, plus water for soaking

  • 1 1/2 cups water

  • 2-3 teaspoons dried culinary lavender

  • 3-4 tablespoons agave

  • 1 teaspoon vanilla extract

Instructions:

  1. Cover cashews in water in a microwave safe container and microwave on high for 3 minutes. You can also soak them in hot water for a few hours if you prefer.

  2. Drain soaked cashews and add them, along with the remaining ingredients, to a high speed blender. Blend on high until completely smooth, and there are no more bits of cashew.

  3. Store in an airtight container in the fridge for up to one week. Shake well before each use.

Vegan Chocolate Peanut Butter Smoothie (The Run- DMC, cause its tricky)

I am normally not a huge fan of hiding veggies from my kids or husbands in the food I make, but smoothies are an exception! I love beets! Raw, roasted, pickled, I love them. My family, not so much. So if I can sneak these nutrient dense, vitamin rich veggies into a shake without them knowing, I will do it every time ( cause I’m tricky like that!) And I promise they always drink this one and are none the wiser!. This smoothie is sweet, nutty, chocolaty goodness, and a healthy way to start you or your families day! And if you now have “It’s Tricky” stuck in you head for the rest of the day, you are most welcome. I’m right there singing along with you.

I am normally not a huge fan of hiding veggies from my kids or husbands in the food I make, but smoothies are an exception! I love beets! Raw, roasted, pickled, I love them. My family, not so much. So if I can sneak these nutrient dense, vitamin rich veggies into a shake without them knowing, I will do it every time ( cause I’m tricky like that!) And I promise they always drink this one and are none the wiser!. This smoothie is sweet, nutty, chocolaty goodness, and a healthy way to start you or your families day! And if you now have “It’s Tricky” stuck in you head for the rest of the day, you are most welcome. I’m right there singing along with you.

Ingredients:

  • 1 banana

  • 1/4 cup dark chocolate cocoa powder

  • 3 heaping tablespoons peanut butter

  • 1 big handful of fresh or frozen spinach (I buy a bag of fresh and toss the whole bag in the freezer for smoothies, works great!)

  • 1/4- 1/2 a small red beet, peeled and quartered

  • 1 - 1 1/2 cups plant based milk

  • 1-1 1/2 cups ice

  • 1/2 teaspoon vanilla extract (optional)

  • 1-2 scoops vanilla or chocolate protein powder (optional)

Instructions:

  1. Place all ingredients into a high speed blender. I have a vitamix so it breaks down the beet really well and really quickly. If you have a regular ol blender, no problem, just cut the beet into smaller cubes so your blender can handle it. Blend on high until completely smooth. You can add more ice or milk if the smoothie seems too thin or too thick for your liking. I used a whole small beet. I suggest if you are not a fan of beets, start by adding a quarter or half of a small beet at first. Its a great way to sneak in extra vitamins and nutrients and you really can not even tell it’s there!

Serving size: 2 large glasses or 3-4 small

If you liked this recipe, try these:

Orange Creamsicle Smoothie

Chocolate Caramel and Coconut smoothie, The Samoa

Sweet Potato Pie Smoothie

Orange Creamsicle Smoothie

How lucky we are that citrus season falls during cold and flu season! Fresh, plentiful, citrus is normally widely available and extra affordable during the winter months, making it easy to get all that vitamin C you need to fight off those winter time germs. I love fresh oranges, and living in Florida they are especially plentiful this time of year. So what’s a girl to do other than try think up new, and tasty ways to use up all of these oranges. We drop a whole orange into this smoothie getting all of the benefits of the fruit without all of the extra sugar you can get using bottled orange juice. You can also easily add a scoop of your favorite vegan protein powder for an extra kick of morning protein! So if you love orange creamsicle as much as I do, then this smoothy is definitely one you need to try!! Cheers to bright, healthy, citrus filled mornings!!

How lucky we are that citrus season falls during cold and flu season! Fresh, plentiful, citrus is normally widely available and extra affordable during the winter months, making it easy to get all that vitamin C you need to fight off those winter time germs. I love fresh oranges, and living in Florida they are especially plentiful this time of year. So what’s a girl to do other than try think up new, and tasty ways to use up all of these oranges. We drop a whole orange into this smoothie getting all of the benefits of the fruit without all of the extra sugar you can get using bottled orange juice. You can also easily add a scoop of your favorite vegan protein powder for an extra kick of morning protein! So if you love orange creamsicle as much as I do, then this smoothy is definitely one you need to try!! Cheers to bright, healthy, citrus filled mornings!!

Ingredients:

  • 1 large navel orange

  • 1 and 1/2 cups almond or coconut milk

  • 1 and 1/2 cups ice

  • 1/4 cups raw cashews or almonds

  • 3 or 4 date, or you can use a few teaspoons of agave to sweeten

  • 1/2 teaspoon vanila extract

  • optional: 1 scoop vanilla vegan protein powder

Instructions:

  1. Peel the orange and cut into quarters.

  2. Add the orange and all of the remaining ingredients to a blender, and process on high until creamy and smooth. For a thicker smoothie, you can add another half cup of ice.

Serves 2

If you liked this recipe, try these:

Chocolate Peanut Butter Smoothie, The Run-DMC

Chocolate Caramel and Coconut smoothie, The Samoa

Sweet Potato Pie Smoothie

Orange Creamsicle Pancakes

Vegan Orange Creamsicle Pancakes

We have 4 kids, so we eat a lot of pancakess in this house. That said, I am always trying to think up new toppings to keep it interesting. I am not a huge fan of maple syrup on my pancakes so fruit is normally a go to. I also LOVE orange creamsicle flavored anything, so it seemed like a natural answer to my most recent pancake breakfast ponderings! Ringing in the new year, I am also making a conscience effort to cut as much refined sugar from our diets as I can. So these pancakes are not only delicious but also pretty healthy! If you have never made a sweet tofu ricotta, I promise you will probably be surprised and delighted by just how tasty it is! So whip up a batch of these low sugar, protein packed vegan pancakes and let me know what you think!

We have 4 kids, so we eat a lot of pancakess in this house. That said, I am always trying to think up new toppings to keep it interesting. I am not a huge fan of maple syrup on my pancakes so fruit is normally a go to. I also LOVE orange creamsicle flavored anything, so it seemed like a natural answer to my most recent pancake breakfast ponderings! Ringing in the new year, I am also making a conscience effort to cut as much refined sugar from our diets as I can. So these pancakes are not only delicious but also pretty healthy! If you have never made a sweet tofu ricotta, I promise you will probably be surprised and delighted by just how tasty it is! So whip up a batch of these low sugar, protein packed vegan pancakes and let me know what you think!

INGREDIENTS:

The Pancakes

  • 2 tablespoons agave nectar

  • 3/4 cups white flour

  • 3/4 cups whole wheat or spelt four

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract

  • 1 1/4 cups plant based milk

  • 1 tablespoon melted vegan butter or coconut oil

  • sliced almonds for garnish ( do not add to the pancake mix)

Orange Syrup

  • 2 large seedless oranges ( I used cara cara navel oranges)

  • 1 cup water

  • 3 tablespoons agave nectar

Sweet Vanilla Ricotta

  • 1 block firm tofu

  • 3 tablespoons maple syrup

  • Juice from 1/2 lemon

  • 1 teaspoon vanilla extract

  • pinch of salt

  • 1 teaspoon cinnamon

COOKING INSTRUCTIONS:

  1. FOR THE ORANGE SYRUP: Peel oranges. Cut oranges into quarters and place in a high speed blender or food processor. Process until the oranges are liquified. In a medium sized pot add the orange, water, and agave. Heat on medium heat, whisking often for about 20 minutes, until the mixture begins to thicken and seems sticky. Set aside to cool.

  2. FOR THE PANCAKES: Whisk all dry ingredients in a large bowl.

  3. Add in the melted butter, plant based milk, vanilla, and stir well.

  4. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.

  5. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

  6. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

  7. FOR THE RICOTTA: Add all of the ricotta ingredients to a hight speed blender or food processor and blend until the mixture is completely smooth. Taste for sweetness. You can add more maple syrup if it is not sweet enough for you.

  8. Top pancakes with a scoop of vanilla ricotta, drizzle with the oranges syrup, and sprinkle with sliced almonds to serve.

Serves 3 - 4. The pancake recipe can easily be doubled to serve more. The ricotta and syrup will serve more and will not need to be doubled.